Hey there, folks! Get ready for an absolutely mind-blowing experience – we're diving headfirst into the world of culinary delight with our Chia Voda Bread. And guess what? We've got a secret recipe up our sleeves that's about to take your taste buds on a wild ride. It's none other than our 72-hour dough recipe – a masterclass in the art of long-fermented dough. Hold onto your hats because we're about to make it even more astonishingly simple without skimping on flavor.
Let's kick things off with the magical mixing of our dough. We've got four key players on the team: flour, salt, water, and yeast. Now, don't just toss them all in willy-nilly; we're not in the mood for a salt-yeast showdown. First up, dissolve that yeast in water – it's like magic in the making. Flour and salt step in next, and with a graceful whisk, they're all set.
Now, picture this – a beautiful dance of flour and water, lovingly kneaded together. This dough's got a yoga session going on, stretching and mingling to perfection. And don't forget, we've made a smaller batch for our demo – 250 grams of flour, 175 grams of refreshing filtered water, a sprinkle of sea salt at around 8 grams, and a teeny tiny gram of active dry yeast.
But hold onto your chef's hats, we're not stopping here. Time for the ultimate dough-chill experience. Pop that dough into a container, seal it tight, and let it do its thing for about 24 hours at room temperature. After that, it's off to the fridge for another 12 hours. You're gonna end up with a chilled-out dough that's ready for some serious flavor action.
Let's skip ahead – we've got a dough that's been lounging in the fridge, having a grand ol' time. Now, for the pièce de résistance. I'm talking about chia voda bread. Grab a piece of parchment paper and start shaping that dough – rustic artisan style. Oh, and those breadsticks? You won't believe how easy they are to create. Slice 'em out and prepare to be amazed.
Now, the oven is where the magic happens. I've preheated mine to a sizzling 475 degrees, with a baking steel in place. If you don't have one yet, no worries, a trusty pizza stone will do the job. Pop that dough on parchment paper and slide it onto your oven rack. I'm telling you, parchment paper is the unsung hero of mess-free baking.
Fast forward a bit – we've got that bread looking golden and gorgeous. But we're not done yet. A quick rotation, a clever trick with some steel bracelets, and we're back in business. Just like that, you've got the most heavenly chia voda bread and incredible artisan breadsticks.
So there you have it! A journey from dough to dough-licious delight. Shape it, bake it, and let your taste buds dance in ecstasy. It's like you're winning a culinary gold medal. Now, that's a wrap – or should I say, shape and bake! Until next time, keep those ovens fired up and those taste buds ready for adventure!